Caprese Potato Biscuits

Caprese Potato Biscuits Recipe

These biscuits are a new vegetarian favorite – light, fluffy, rich and savory all rolled into one. They are free of grains, gluten, sugar and legumes and are a great source of fiber, vitamins, minerals and protein to keep you full and energized any time of the day. They freeze and reheat well so they are great snack to take on the go.

Prep time: 25 minutes; cook time: 35 minutes: total time: 1 hour
Serving size: 12 biscuits

Ingredients

• 2 medium or 1 large Yukon gold potato (about 2 cups when cooked)
• 3 large organic free-range eggs
• 1/2 C almond flour
• 4 tbsp coconut flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 a bunch of basil, washed and chopped
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 C shredded mozzarella
• 1/8 C shredded Parmesan

Instructions

1. Bring a large pot of salted water to boil
2. Dice potatoes with the skin on and add to boiling water – cook until easily pierced with a fork and drain
4. Let potato cool, add to a small bowl and mash very well
5. In a large bowl add coconut flour, almond flour, baking soda, salt, onion powder and garlic powder; Stir to combine
6. In a small bowl beat eggs and add to flour mixture – stir to combine
7. Add potato, mozzarella, basil and sun-dried tomatoes to the flour and egg mixture and stir well to combine
8. Scoop batter onto a greased cookie sheet in 12 portions
9. Top with parmesan
10. Bake at 375°  for 35 minutes or until lightly brown and cooked through

Enjoy!